Grilled Mackerel with a Sweet Chilli Glaze on Mixed Bean Salad

Preparation info

  • For


    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Mackerel works particularly well with the sweet glaze and cool salad because of its oily content, though salmon fillets are also delicious. Mackerel is rarely seen on restaurant menus, mainly because of its reputation as a cheap and unadventurous fish. But it has fantastic taste and texture. Bring back the mackerel!


  • 6 large boneless mackerel fillets


Prepare the bean salad by lightly blanching the beans in separate batches until they are just cooked but still have a crunch. Refresh them under cold water and dress with a little lemon juice, sea salt and extra virgin olive oil.

Put all the ingredients for the sweet chilli glaze into a small pan and bring to the boil, cook until the mix starts to thicken and remove from the heat. Place